Fideua
INGREDIENTS
1 Onion
1 Pear tomatoe ( grated)
300g Calamari
4 medium size Scalops
4 Shrimps
2 clove of Garlic
1Tbs Pimenton de la vera / Paprika
200g Fideos (n3 or n4)
800ml fish broth
4-5 stems of Saffron
Olive oil
Salt
PREPARATION
Cut the onion into small cubes.
Grate the tomato.
Peel the garlic and grate one clove.
Cut the calamari into small pieces.
Heat the broth with Saffron.
Cover the base of the pan (preferably a paella pan) with olive oil and add some salt at medium high heat.
When the oil is hot, add the garlic clove to infuse the oil.
Fry the shrimps for 2 min on each side until they changes color and become pink on both sides. Set them aside.
Sauté the onion gently, to ensure it doesn’t burn. Move occassionally for 15 min.
Make some space in the pan to lightly sear the scallops on both sides to precook then set them aside.
If the broth is unsalted, taste the Broth add salt to taste.
Add the crushed garlic when the onion has lost a little bit of its water. Don't forget to remove the whole garlic if it hasn’t burn and bring it back by crushing it if you like more garlic.
Incorporate the grated tomato. Cook until it loses its water. The tomato will help clean the pot and combine all the ingredients and its flavors.
To avoid burning the sweet paprika (pimento de la vera), add and quickly introduce the Calamari and cook for 3 minutes.
Make space in the center to lightly toast the fideos pasta. Once marked, mix with the sofrito (sauce).
Add the broth to the pan. Make sure that everything gets covered.
Bring back in the Scalops and Shrimps.
Cook at a medium-high temperature to allow the broth to cook and evaporate.
If the bubbles are big, slightly lower the temperature. Total cooking time is 10 min or Until no more broth remains.
Let it rest for 5 min to settle in.